Broccoli-Cheese Soup
Spinach Salad with Dijon Vinaigrette
Ingredients
- 2 cups less sodium chicken broth
- ½ (12-oz) pkg broccoli florets
- ¾ cup half and half
- 2 Tbsp all purpose flour
- 1½ cups shredded sharp Cheddar cheese
- 3 Tbsp garlic croutons
Instructions
- Combine broth and broccoli in a Dutch oven; bring to a boil over medium-high heat, reduce heat, and simmer 5 minutes.
- Meanwhile, whisk together half-and-half and flour in a bowl; add to broccoli mixture, and simmer until thickened. Gradually stir in cheese until melted. Season with salt and pepper, if desired.
- Sprinkle each serving with croutons. Top with additional shredded cheese, if desired.
Side Dish Ingredients
- 1 tsp Dijon mustard
- 1 Tbsp lemon juice
- ¼ tsp kosher salt
- 1 (6-oz) pkg baby spinach
- 2 Tbsp olive oil
- ¼ tsp pepper
Side Dish Instructions
- Whisk together oil, lemon juice, mustard, salt, and pepper in a medium bowl. Add spinach; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
356
|
96
|
452
|
| Fat (g) | 25 | 9 | 34 |
| Sat. Fat (g) | 16 | 1 | 17 |
| Protein (g) | 20 | 1 | 21 |
| Carb (g) | 14 | 2 | 16 |
| Fiber (g) | 1 | 1 | 2 |
| T. Sugs (g) | 3 | 0 | 3 |
| A. Sugs (g) | 0 | 0 | 0 |
